Archive of ‘icing’ category

Limoncello and Lime Flat Cakes

Limoncello – a divine Italian liqueur – soaked up in our own special flat cupcakes with lots of cream make for one ridiculously good dessert or a great accompaniment for afternoon tea!

Makes 12
100g butter
100g caster sugar
Tiny pinch salt
2 medium eggs
100g plain flour
1 tsp baking powder
Limoncello syrup
150ml bottled/fresh lime juice
150g caster sugar
50ml Limoncello liqueur
80g butter
80g icing sugar
Pink food colouring
Cream (whipped double cream/squirty cream)
-       Note: make sure eggs and butter room temp before starting!
-       Heat oven to 180C
-       Cream together the butter, sugar, salt until pale and fluffy and beat in the eggs slowly (add a little flour if the mixture starts to curdle)
-       Add in the flour or the rest of the flour – depending on whether you used some to prevent the mixture curdling!
-       Divide mixture into well greased non-stick cupcake tin tray and bake for 15-20 mins
-       Make syrup by heating the lime juice and sugar in a pan and bring to the boil; allow this to cool before you add the Limoncello liqueur
-       Once the cakes are out of the oven wait 10mins or so before you brush the syrup on top (be generous!)
-       Allow the liqueur to soak into the sponge while you make the icing: simply cream the icing sugar and butter and food colouring together (we did ours slightly differently but if you want standard butter icing then this is the format)
-       Pipe cream on top and indulge!

By Melodie Walter


This is Easter Bank Holiday weekend and we couldn’t let it pass by without making something that involves two of the main staples: chocolate and eggs!  Eggster All Sorts cakes are quick and easy to make, and lots of fun too. 
Makes 14

Cake mixture
- 2 eggs
- 2 ½ cups all purpose flour
- 1 tsp vanilla extract
- ¾ tsp salt
- 1 cup white sugar
- 1 tsp baking soda
- 2 tbsp honey
- 1 ¼ cups butter
Cake topping
- Sprinkles
- 100g Vanilla white chocolate
- 100g Mini chocolate eggs
- 3 small caramel eggs
- Gold rainbow dust from the Edible Silk Range
- Heat the oven to 190C.
- Cream the butter, honey and sugar together. Stir in both the eggs and vanilla extract.
- Add the flour, salt and baking soda. Mix.
- Put 8 generous spoonfuls of the cake mixture on an ungreased baking sheet (about 2 inches apart).
- Put the rest of the mixture in a non-stick12-cup muffin tray.
- Bake for 10 mins or until golden.
- While they are baking, unwrap your Lindt mini eggs, and larger Cadbury eggs (you may want to cut these into halves).
- Once baked, place a chocolate egg into the centre of each cake.
- Leave the cakes to cool for 25-30 mins.
- Break up your bar of white Lindt vanilla chocolate and melt.
- Use a spoon to cover the cakes with the melted chocolate in fun designs (try to vary – this is the fun part) and add sprinkles onto the chocolate.
- Sprinkle the gold rainbow dust over the chocolate egg.
The beauty of these cakes is that they are all about variation – hence the name ‘all sorts’. And seeing as it is Easter, you can add as much sugary goodness as you like, guilt-free!
By Melodie Walter